No Bake Chocolate Tart
Though this tart will need time to set, you won’t believe that it is so simple & yet taste so amazing. The perfect crumbly, pecan crust has just the right amount of delicious coconut & sweetness which goes so well with the decadent & smooth chocolate layer.
I promise you my husband says its the best dessert I’ve ever created. I know I tell you that a lot but this time it may be true. The great thing about this tart, besides its no-bake ease, is that you can cut it into pretty slices for a nice dessert or into small little squares like I did HERE when I needed to make it work for a lot of people.
You could add a little crunch on top by garnishing it with chopped pecans, coconut or shaved chocolate or add some rich coconut whip cream.
No Bake Chocolate Tart
ingredients
for the crust:
1-1/2 cups pecan halves
1/2 cup shredded coconut flakes, unsweetened
1/2 cup coconut oil*
6 large medjool dates
1/2 teaspoon vanilla
1/4 teaspoon salt
for the filling:
1 can coconut milk {full fat}
1/2 cup cashew butter {room temperature}*
1/2 cup maple syrup
2 tablespoons cocoa powder
1 tablespoon + 1/2 teaspoon unflavored gelatin
1/2 teaspoon vanilla
optional garnish: chopped nuts, coconut, chocolate shavings, coconut whipped cream
directions
place the pecans in a food processor. pulse a few times just to start the chopping process. then add in the rest of the crust ingredients. turn on food processor & blend in short increments until a crumbly dough is produced. you want all the pieces to become tiny but not smooth.
line a 9” springform pan with parchment paper on the bottom. then pour the crust in & spread evenly, pressing it down tightly all the way to the sides of the pan.*
place the crust in the refrigerator while you make the filling.
put all the ingredients for the filling in a blender & blend on low for 15-20 seconds. pour over the crust & then refrigerate for a minimum of 4 hours.
garnish if desired & serve
*nourishing notes: check out this article for tips on using a springform pan / also make sure your cashew butter is stirred well & not oily & that your coconut oil is not liquid
